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Ricotta Gnocchi with Pumpkin Velvet Sauce
Cook Time
15 mins
 
Ricotta Gnocchi with Pumpkin Velvet Sauce
Course: Main Course
Cuisine: Italian
Keyword: ricotta gnocchi with pumpkin velvet sauce
Servings: 2
Author: dieTTaste
Ingredients
  • 350 g (12 oz) pumpkin cubed or 1 1/2 cup pumpkin puree
  • 1 medium onion, chopped
  • 1 bay leaf
  • 1/4 tsp dry thyme
  • 100 ml (about 1/2 cup) vegetable soup
  • 100 ml (about 1/2 cup) Greek yogurt or cream or evaporated milk , dairy or non-dairy
  • 40 g (3 Tbsp) butter or oil
  • salt, pepper
  • ricotta gnocchi*
Instructions
  1. Sautee onions in 20 g (1 1/2 Tbsp) butter, add pumpkin, soup, bay leaf and thyme and cook until soft (add more soup or water if necessary).
  2. Discard the bay leaf. Puree the sauce and add yogurt (or cream), salt and pepper.
  3. Cook gnocchi, combine with remaining butter and serve with pumpkin sauce.